Scifres.com

Leah and her friend Sailor enjoy a pop-up book together during a sleepover tonight. The book is Dragons & Mosters by Matthew Reinhart and Robert Sabuda.

It doesn’t get much better than this down home song on my Victrola. In case you have never heard this song, here is a very nice version by Allison Krauss and Lyle Lovett: http://www.youtube.com/watch?v=1UxOcZgDOpc.Enjoy.

If you guys see Sarah flying by please tell her it is past her bedtime and time to come home for the evening before her broomstick runs out of gas. This first picture is her friend Katie. This one had better color so ran with it. The one of Sarah was under exposed and had some issues so I converted it to B&W to salvage it.

This is a reproduction set of the Isle of Lewis Chessmen (or Uig Chessmen). It is the earliest know chess set. Discovered in 1831 in Scotland, a total of 78 pieces were recovered including 8 kings, 8 queens, 16 bishops, 15 knights, 12 rooks and 19 pawns. The heights of the pawns range from 3.5 to 5.8 cm while the major pieces are between 7 and 10.2 cm. It is believed they were probably made in Norway, by craftsmen in the 12th century. They are owned and exhibited by the British Museum in London, which has 67 of the original pieces, and the Museum of Scotland in Edinburgh, which has the remaining 11 pieces. Sarah, in 4th grade now, joined the chess club this year and I can’t wait to play a game with her using this set. The board arrives next week!

This afternoon Leah, Sarah and I went to share some treats with the horses down the street. We were hoping to see King and Tinkerbell but instead we found only Pepe. He was whinnying at the fence when we arrived and kept it up until he realized what we had at which point he trotted over to investigate. We shared some apples and carrots with him and I think he must have appreciated it because it struck a very nice pose fore me afterward. Thanks Pepe!

I love the hour glass with black sand that has been sitting on my desk since I started working here. I can’t believe it took me this long to take a picture of it. The trees outside my window and the gray sky made the perfect monochromatic backdrop for the picture. I used my iPhone 4 to take the shot. If I had my 5D I would have been able to capture the sand frozen in space.

Anna Scifres and Lexi Stewart attempt to train Tinkerbell, a miniature horse, to jump barrels. They are joined by Sarah and Leah Scifres as well as Sarah’s friend Katie Levesque.

Maia Madison from David Scifres on Vimeo.

I got my 5D this Friday YEAH!!! I had been taken aback by my oldest daughters friend Maia Madison’s artistic ability on her Nintendo DS. The new camera, coupled with my desire to learn Adobe Premiere, led to this video. When Maia came over to visit, I could not resist the opportunity to try and capture the creative work she had done. Not bad for my first real video attempt.

As promised I took Anna and Sarah to Chicago for the weekend. We had a blast. We purchased a CityPass which got us in the Shedd Aquarium, Field Museum, Art Institute, the SkyWalk at the top of Sears tower and the Science and Technology building (which we didn’t make it to). The hit of the trip as it turns out was Navy Pier as well as tea at the American Girl Doll store.

Leah dove off the board for the first time the day before this video was shot. I used the 8mm app to give it the old school look.

Brining the chicken is a MUST because it seems to help make the chicken juicier. To brine, first mix 4 cups of cold water with ¼ cup of kosher salt and ¼ cup of brown sugar. Stir until dissolved. Wash and put the boneless, skinless chicken strips in a gallon size zip-lock bag and pour the brine mixture in the bag and refrigerate for 2 to 3 hours. Now, it is time to make the marinade.

Marinade ingredients:

• 1-1/2 cups of apple cider vinegar
• 1/2 cup olive oil
• Juice from one lemon or lime (whichever you prefer – mixing both is tasty too)
• 1/2 cup orange juice
• 8 tsp of minced garlic
• 1/4 cup honey
• 1 cup of Heinz 57 sauce
• 1/2 cup of Worcestershire sauce
• 1/2 cup A-1 Marinade
• Tabasco to taste
• 4 tsp flaked red pepper
• 1 tsp garlic powder

Remove the chicken strips from the brine and rinse and pat dry with a paper towel. Submerge the chicken strips in the homemade marinade (you can use a Tupperware type bowl with a lid, a zip-lock bag or for best results a Vacuvin Marinater) and refrigerate a minimum of 4 to 6 hours. Please note it is best to let them soak in the marinade overnight. You should set aside some of the marinade to baste the chicken breasts when cooking. Remove and grill. And that’s pretty much it. Good luck and you won’t be disappointed!

Testing out the share link from FLickr

I tried my first Brie en Croute this weekend. It was absolutely delicious and clearly not on my diet.

Ingredients

• Package Puff Pastry Sheets
• 1 egg
• 1 tablespoon water
• 1/2 cup apricot preserves
• 1/3 cup dried cranberry, softened
• 1/4 cup toasted sliced almonds
• 1 (13.2 ounce) round Brie cheese
• Crackers

Directions

1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.
2. Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle cranberries and almonds over preserves. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inch from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
3. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.

Check out these cool trading cards Sarah’s coach Ron Demarse made for the girls. This was Leah’s first soccer season. She spent more time trying to fetch the ball from the net and playing in the grass than anything else. Ann sat out the fall season but the picture on her card was from the spring while playing goalie. Sarah played goalie for the first time this season and I found it made me nervous.

Well I made a couple things that were totally yummy this weekend. First there was biscuits and chocolate gravy followed up by bread pudding. I forgot to take a picture of the former but I remembered on the latter. Without further delay I present: Bread Pudding.

• 10 slices white bread, cut into cubes
• 1/4 cup butter, melted
• 1 teaspoon ground cinnamon
• 1/2 cup raisins
• 6 eggs, beaten
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 cups hot milk (160 degrees F/71 degrees C)
• 1 pinch ground nutmeg

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.
2. Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.
3. Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.
4. Sprinkle with nutmeg and bake for 25 minutes.

I’ve been on a diet for several months now and when I travel it always presents a challenge in terms of having the proper discipline to eat light. Nothing like cold fish soup to help out a diet right? But seriously, this is simply the best Ceviche I have ever had. If you are ever in Ventura California take the Vista Del Mar exit and head towards the beach. In about 3 blocks you will find Dukes on your left. They make the worlds best Ceviche fresh each morning and it is to die for. You MUST try it!

For those of you with the Ceviche itch to create your own. You can find a pretty good Ceviche recipe on allrecipies.com.

Sorry for the blurry iPhone photography.

I need an iPhone upgrade.

I got inspired to post this recipe this morning after making them for the family. Enoy.

You can’t win em all. At least, I can’t anyway. I’m hoping for a better round 3 and 4. Go Cats!